Crispy on the sides, chewy on the within, these buttery Coconut Oatmeal Cookies are an ideal mix of taste and texture. They’re fast and simple to make, however it’s undoubtedly laborious to cease consuming them!
A Tasty Twist on Basic Oatmeal Cookies!
Simply including oats makes for a scrumptious cookie, however should you love coconut, these are even higher! With a trifecta of coconut oil, coconut flakes, and coconut extract, they’re filled with coconut taste.
My husband is a giant fan of each oatmeal and coconut so this chewy oatmeal cookie recipe is certainly one of his new favorites. I froze the leftover cookies, and typically he and my son would eat them frozen reasonably than even ready for them to thaw. They’re that good!
Methods to make oatmeal coconut cookies
- PREP – Toast the coconut and let it cool. You’ll be able to pace up the cooling by popping it within the fridge or freezer.
- WET INGREDIENTS – Cream butter, coconut oil, and sugars in a big bowl. Beat within the eggs, vanilla, and coconut extract.
- DRY INGREDIENTS – Add the flour to the butter combination and make a effectively for the baking soda, salt, and baking powder. Stir them into the flour, then combine every little thing collectively. Add the oats and shredded coconut.
- FORM – Preheat the oven to 375°. Use a medium cookie scoop to portion dough, then roll into balls. Place on a silicone lined or greased baking sheet.
- BAKE – Bake for 8-10 minutes. or till barely set within the center. The sides and backside must be golden brown.
- COOL – Let cookies sit on the cookie sheet for 3-4 minutes, then use a steel spatula to switch them to cooling racks to chill utterly.
Leftover cookies may be saved at room temperature in an hermetic container for as much as per week. For optimum freshness, wrap them individually in plastic wrap.
You may also freeze them for 4-5 months. I wish to retailer them in a heavy-duty ziplock freezer bag.
Why are my home made oatmeal cookies laborious?
Overbaking is the most typical motive for laborious cookies. Do not forget that cookies do proceed to bake on the cookie sheet after being faraway from the oven, so in order for you gentle cookies, err on the aspect of under-baking.
Another excuse oatmeal cookies get laborious is should you chill the dough when it’s purported to be baked instantly. Because the dough chills, the oats take in moisture. So a dough that must be chilled could have extra liquid or much less flour to accomodate for the chilliness time.
This cookie dough doesn’t must be chilled, so should you retailer the dough, your cookies will likely be extra laborious.
A method to make sure that oatmeal cookies keep gentle after they’re baked is to wrap them individually in plastic wrap in order that the air doesn’t dry them out.
PRO TIPS:
- Remember the fact that because the dough sits, the oats take in moisture, so the cookies get thicker and extra dry. I like to recommend baking them instantly for finest texture.
- Toasting the coconut actually provides nice taste to the cookies, however in case you are actually in a rush, you possibly can skip that step.
Oatmeal Coconut Cookie Recipe Variations:
- Common oats give the cookies an excellent chewy texture, however you need to use fast oats if that’s all you’ve available.
- For a deep, wealthy caramel taste, you need to use darkish brown sugar.
- I choose sweetened coconut for this recipe, however you possibly can attempt unsweetened coconut should you choose.
- Love chocolate? Add chocolate chips, milk or darkish chocolate chunks, and even white chocolate chips to the dough.
FAVORITE COOKIE RECIPES:
Yield: 3 dozen
Oatmeal Coconut Cookies
With each coconut and oats, these chewy cookies have the perfect taste and texture. You’ll love the crisp edges and buttery chewy middles!
Prep Time
20 minutes
Cook dinner Time
8 minutes
Whole Time
8 minutes
Elements
- 1/2 cup salted butter, softened to room temperature
- 1/2 cup coconut oil
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 massive eggs
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 2 cups all goal flour (10.1 ounces)
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 2 cups quaint oats
- 1 cup sweetened coconut flakes, toasted
Directions
- Toast coconut at 350° on a cookie sheet for 5-10 minutes, stirring typically, till evenly browned. Let cool.
- Beat butter, coconut oil, and sugars in a  massive mixing bowl with an electrical hand mixer for 2-3 minutes, or till creamy.
- Add the eggs, vanilla, and coconut extract. Beat till easy.
- Dump the flour on high of the moist elements. Make a small effectively on high and add the soda, salt, and baking powder. Combine them into the flour.
- Add the oats and toasted coconut. Stir till effectively mixed.
- Let the dough sit when you preheat the oven to 375°. Line cookie sheets with silicone or parchment paper, or use cooking spray.
- Scoop dough into heaping tablespoons, and roll into balls. Place cookie dough balls on ready cookie sheets, about 3 inches aside.
- Bake at 375 levels for 8-10 minutes, or till golden brown across the edges.
- Let cool on pans for 3-4 minutes, then switch to a wire rack to chill utterly.
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Diet Data:
Yield:
36
Serving Dimension:
1
Quantity Per Serving:
Energy: 137Whole Fats: 7gSaturated Fats: 5gTrans Fats: 0gUnsaturated Fats: 1gLdl cholesterol: 17mgSodium: 139mgCarbohydrates: 17gFiber: 1gSugar: 9gProtein: 2g
This oatmeal coconut cookie recipe transforms easy elements right into a deal with that’s laborious to withstand. Coconut followers will go loopy for these cookies!